Medley of Mushrooms Soup

MushroomSoupThere is something about mushrooms that feels so rich and decadent.. I  am always looking for creative ways to prepare them for my family.  With the recent drop in temperature I was craving a hot bowl of soup.  So I created this delicious medley of mushroom soup.  It is simple to make but rich in flavor and aroma and instantly became a family favorite!

Bon appétit!

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5 from 1 vote

Medley of Mushrooms Soup

Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Valerie Remy-Milora


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Onion - coarsely chopped
  • 8 cloves garlic - crushed
  • 4 ounces Shiitake mushrooms
  • 6 ounces Portabella mushrooms
  • 16 ounces Crimini mushrooms
  • 2/3 cup Marsala or Madeira wine
  • 4 cups organic vegetable broth
  • 1 bouquet garnis *
  • fresh ground celtic salt and pepper to taste

To serve:

  • Crême fraiche or Greek yogurt
  • fresh parsley - chopped
  • freshly ground back pepper


  • In a large crock pot heat olive oil
  • Add chopped onion and sauté over low heat until translucent - about 2 minutes
  • Add the crushed garlic. Tear or cut all mushrooms into chunks and add to pot. Salt and pepper.
  • Increase heat and cook covered until mushrooms have softened and have released their juices - about 5 minutes. Stir as needed to keep mushrooms from scorching.
  • Add the Madeira or Marsala wine along with the vegetable stock and drop in the bouquet garnis. Bring to a boil, then reduce heat and simmer until for another 15 minutes.
  • Remove bouquet garnis and ladle half to 2/3 of the soup in to a blender and pulse to form a coarse purée. Return to pot and blend with remaining soup.
  • Ladle into warm bowls and top with a spoonful of crême fraîche or Greek yogurt, fresh parsley torn into small pieces or chopped. Add freshly ground pepper to taste.
  • Serve and enjoy!


A Bouquet Garnis is used quite frequently in French cooking. To make a Bouquet Garnis combine a couple of sprigs of fresh rosemary, oregano and thyme.  Tie together with twine.  If you do not have fresh herbs use 1/2 tsp each of dried rosemary, oregano and thyme. Place in small square of cheese cloth and tie with twine to close.



  1. I LOVE mushroom soups. I have a few recipes that are in the testing stages. This one looks awesome. I am going to add this to my file to make very soon. 🙂

  2. I love mushroom soup! It’s one of those things I can enjoy without my kids or husband trying to eat it. Makes it extra nice 🙂

  3. I love homemade creamy mushroom soup. I made it a few times recently when I was on a liquid diet after stomach surgery. I only had the button mushrooms, but would love to make this with a variety of mushrooms, sounds delicious! Pinning for later.

    • Oh I hope you are fully recovered from your surgery Suzanne… Mushrooms and cream are just scrumptious, whether in a soup, with pasta or a beautiful piece of meat… I love mixing mushrooms for extra flavor and texture. I think you’ll like this 🙂

  4. clojo9372 says:

    I don’t eat much soup but one that I do eat and often if I can is cream of mushroom soup, and that’s mostly because I love mushrooms. This recipe looks unique and extremely tasty, I am looking forward to giving it a try. Thank you! 🙂


    I love mushrooms; love the meaty texture and the nuttiness of some of them!

  6. This looks like something I am sure my family will love. They will thank you for this recipe!

  7. I love making soups and I am a fan of mushroom soup as is hubby, this recipe looks like a keeper!

  8. I love mushrooms. This sounds so good. Thank you for sharing the recipe!

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